Sort through the white dried peas or matar to remove all the pebbles and gritty things. Hear oil in a pan and add cumin seeds to it. Starchy legumes are a rich source of minerals, vitamin- B, and protein. Once done, drain the water and rinse them well. Add as much sev as you want to taste. Although it tastes best when prepared fresh, you may easily make it in an Instant Pot if you soak the peas while preparing the other components. Sprinkle some chaat masala and roasted cumin powder. Toppings and chutney amounts may be adjusted to your own preference. There is no right or wrong way to assemble the ragda. This saves a lot of time if you want to make the entire dish from scratch. Top with besan sev and serve immediately. How to make Ragda Pattice Recipe (Stepwise Photos), https://www.vegrecipesofindia.com/ragda-recipe-ragda/. Now roll the ball in your palm until you attain even crack-free edges. Both chutneys, Spicy Green Chutney and Sweet Tamarind Chutney may be prepared in advance and stored for weeks or months. The peas curry can be made in a pressure cooker on the stove-top. Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. Alternative quantities provided in the recipe card are for 1x only, original recipe. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi There!! Lets just dive into the joyous preparation. I can simply say when you have passion for food and you start a food catering venture, then it's start showing distinction in your food offerings. If you are new to Indian street foods & wondering what is it, here you go! Top with 1 to 2 tablespoons of finely chopped onions and finely chopped tomatoes if using. And dont forget to share it with your family and friends. If it is sticky then add more bread crumbs or poha powder. Then flatten them. Turn off when it is of pouring consistency as it thickens a bit after cooling. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. Flip when the bottom side is golden brown. Divide the dough to 8 portions and make balls. Turned out good. Mumbai Chowk 860 Indian Coffee & Tea Seafood $$ "normal is pretty spicy Veg Kofta - kofta balls were not great, gravy has lots of turmeric Gobi Manchurian - pass, not good Ragda Pattice - good" more Outdoor seating Oilto cook our potato patties and ragda. Method. Prepared with a handful of readily available ingredients, Versatile and can be customized according to your preference. Mash everything together with a hand masher to make a smooth dough. Make sure there is not too much moisture in the mixture else they crack on the top. Pomegranate arils These ruby red, tangy-sweet Pomegranate arils bring some freshness, color and crunch to the dish. 2.Drizzle the tamarind-date, mint coriander chutney & red chilli garlic chutney. Of course, this recipe of Ragda Pattice has to be the one! All thanks to this wonderful recipe. Tip: To effortlessly mash potatoes, always mash them while they are warm or hot. Then add cooked peas to this masala & simmer. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. For the stove top cooker, pressure cook for 6 whistles on a medium heat. Crispy fried tikkis are topped with cooked chhole along with chopped onions, chutneys and other chaat. Don't fret. Kids-friendly and will please everyones palates! Saut it. Yes you may use red poha. When ready to plate, chop the onions, green chilies, and cilantro. Please follow the links below for the ingredients to make the chutneys. To Shallow fry the potato patties, heat oil on a hot griddle. Cook it well with little salt and turmeric powder. red chilli powder 1 2 tsp. The fork should pass easily through the potatoes. Can I use it? It consists of crispy potato patties (cakes) topped with white peas curry, sweet and spicy chutneys, onions, tomato, sev (crispy gram flour noodles), cilantro and spices. Serve immediately. I made the ragda, boiled the potatoes for pattice, made the tamarind chutney all at one time in the pressure cooker. Cover until ready to shallow fry. Heat 3 to 4 spoons of oil in a non stick pan on medium heat. Here I have used a Instant pot. If using Instant pot, press saute button and pour oil. Ragda Pattice is a divine food from the streets of Mumbai, with a mad mix of flavors and textures that tease and titillate your tastebuds. We usually start off by soaking the chickpeas overnight and quickly pressure cook the next day and kick start making the pattice! So, if you are a passionate chaat admirer, this dish is undoubtedly for you. Once the seeds splutter add the asafoetida (hing), turmeric and red chili powder. Pinterest This Ragda Patties recipe is a non-fry version of the original recipe to make it healthier! This is the most flavorsome chaat recipe that explodes unique flavors and myriad textures, emanating divine deliciousness! Drain and rinse one its done cooking and set to the side. Fry till the patties become golden brown and crisp turning over them as needed. Twitter If you like a bite to your peas cook for 20 mins. You may either buy a pre-made sev or create one yourself. Stir the ingredients together until well-combined. Rinse the peas under tap water. For all your favorite dishes straight to your inbox, This site uses cookies and affiliate links. If you are looking for the most authentic taste, feel free to skip the seasoning part and continue with the rest of the recipe instructions. My family loves this ragda patties and I have made it many times earlier. After cooking the potatoes, drain them well. 5. Add tomatos and cooked white peas. Potato Patties (Pattice) 4 medium-sized potatoes, or 2 big potatoes 1/2 teaspoon chili powder, red 1/4 cup breadcrumbs or 2-3 tbsp. You can easily turn your leftover or freshly made ragda in to a delicious North Indian chaat dish called Matar Chaat. Adding curd is optional and can be skipped. Appreciate any suggestions. Oil - 3 tablespoons. 1 teaspoon chaat masala (or garam masala). Set aside 2 tbsps of it if you want your pattice to be crisp. Set aside 2 tbsps of the powder, if you want to roll the patties in it for extra crisp texture. Top with 2 to 3 tablespoons whisked or beaten curd or yogurt. Flatten them, shape into round patties and keep aside. Mix well and check for seasoning and adjust as per liking. Add moist poha (flattened rice) Adding moist poha will render the best texture to the pattice. Welcome to Dassana's Veg Recipes. You can also use dried green peas. Close the lid of the instant pot, seal the pressure valve and set to manual mode 25 minutes. I made the chutney the same time, by placing the bowl in the Instant pot. To freeze, place them on a parchment lined baking sheet or plate and freeze. I prefer making them in my Instant Pot. Let the pressure release naturally for 10 minutes before releasing the valve. Thanks for all your recipes. 10. 20) Divide the mixture into 6 equal portions and shape into a patty. Add cornflour (1 tablespoon at a time) and salt to the mashed potatoes . Instagram, By Dassana AmitLast Updated: June 23, 2021, Vegetarian#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #E8C32A; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #E8C32A; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #E8C32A; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #E8C32A; }4.84 from 25 votes 63 Comments. Close the lid. Taste test and add more salt if needed. However, we like to spice things up. You can prefer to add the amount of chutney as desired. The curry should be topped with 2 to 3 potato patties. Now add the chopped onipn, ginger and garlic and saute well. Preferable refrigerate for at least an hour. Ragda Patties, also known as Ragda Pattice is a fan-favorite among the folk who adore Mumbai street food. Flip when the bottom side is golden brown. Ingredients for the Patties: Potatoes: Use boiled and grated or mashed potatoes. Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy. I like really soft ragda (well cooked) so I cook for 30 mins. Cook on high pressure for 12 minutes. Add a pan with 2 to 3 large potatoes (or 4 medium sized potatoes) on the trivet. Top with 1 to 2 tablespoons of finely chopped onions and finely chopped tomatoes, if desired. Now back to the Ragda Pattice, to get this going the instant pot helps. Spread the oil well and fry them on the other side as well until crisp and golden. Stir in Garam Masala just before removing from heat. I boiled the potatoes along with the white peas in the instant pot for 11 minutes. Add more chutneys and then sprinkle sev, chaat masala, tomatoes, onions and coriander leaves. They should be soft cooked & not al dente. Repeat after turning them to the other side. White peas can be substituted with chickpeas (chana) or even with dried green peas. Learn how to make ragda patties at home with my one pot pressure cooker ragda and crisp potato patties, with options to bake and air fry. Be it with friends at our favorite chaat shop or when mom made it during chaat nights at home, I've always looked forward to eating it!! You may also prepare the ragda ahead of time (a day or two) and chill or freeze it in individual portion containers for later use. How to Make Ragda Patties (Stepwise photos). Avoid purchasing if the item is too old. But, as I like the pleasantly mild flavor of ragda, I have seasoned this recipe with spices and flavors. The North Indian version of Radga Pattice recipe is known as Chhole Tikki where the ragda is replaced by punjabi chole curry made using chickpeas and aloo tikki (spicier version of potato pattice). Divide the potato mixture to 8 portions. If you try this recipe, we did love to hear your feedback Please rate by clicking stars in the recipe card. Every bite is bursting with amazing flavors and textures for a dish that leaves you wanting more and more. This post may contain affiliate links. When the oil becomes hot, place the patties and fry them on a medium high flame. Allow the ragda to simmer for 2-3 minutes over medium flame. Add ginger, chilies, salt, and corn starch. But this recipe is simpler and so fast. Mash the boiled potatoes (preferably when hot as it easy). To serve, two patties are placed in a bowl or plate, covered with some ragda, and garnished with finely chopped onions, coriander leaves, green chutney, tamarind chutney, and sev (crunchy gram flour noodles). You may exclude them entirely if you want to create simple patties. cornstarch (cornflour) salt as needed 3 - 4 tbsp sunflower oil or even ghee, as needed for cooking the patties Topping And Garnish 2 cups of ragda 1/2 cup cilantro chutney or even green chutney Ingredients used in Ragda Patties Sweet chutney - 2 tablespoons. Ascertain that the mash contains no fine potato bits. Ragda patties is good to serve for a brunch, lunch or snack. Therefore, modify the cooking time as necessary. Mix well, add enough bread crumbs and knead into a smooth, pliable dough. This helps to thicken the curry sauce. Facebook Spice blend to sprinkle: 1 teaspoon each of Red chilli powder,roasted cumin seeds powder and chaat masala powder and salt to taste. Lastly an extremely addictive crunchy topping known as sev is sprinkled along with freshly chopped onions, tomatoes and coriander leaves. approx. Print Ingredients For Patties 5 medium sized potatoes (boiled, peeled and mashed) 1/4 teaspoon red chili powder 1/4 teaspoon cumin/ zeera Green Stuffing for Patties 1 cup green peas (boiled and coarsely mashed) 1/4 cup fresh cilantro / dhaniya, chopped In a bowl, take a portion of the ragda curry and then place two or three potato patties on it. Add the ground spices teaspoon turmeric powder, teaspoon red chilli powder and salt as required. The onions and coriander have to be chopped and set aside. Thanks Mohana, Ragda is similar to the North Indian Chole tikki and Bangalore Masala puri chaat but here we use white peas for ragda whereas to make masala puri, green peas are used. 1. Add the spices and saute till the raw smell goes off. Alternatively, you could arrange the fried patties, at the sides of the circular tava and fry the fresh batch of patties in the center. Attaining the perfect crispiness I do not prefer deep frying, but if you like the crispiest ones, go for deep frying until golden. Its delicious, and yogurt is always a fantastic addition to Indian chaat! Add the rest to the mashed potatoes. Seal with the lid and the pressure valve positioned in the sealing mode. Pressure cook for 30 minutes. Both dishes have similar concept yet so different in flavors. Mix well. Once youve got all of your toppings ingredients ready to go, assembling the dish only takes a minute. Stir well, add some water, and bring the mixture to boil. Running the kitchen for decades, I share tried and tested Vegetarian recipes on my food blog since 2009, with a step-by-step photo guide & plenty of tips so that your cooking journey is easier. These may be prepared in advance. This Ragda Patties recipe post from the blog archives (first published in August 2010) has been updated and republished on 23 June 2021. Use United States (US) dollar instead. Ragda. 1. Keep the warm function on. Rub the grains between your fingers to get rid of all the residues. Pressure cook on a medium heat for 6 whistles. All Rights Reserved. Saute the aromatic spices for a few seconds. this delicious chaat dish renders an out-of-the-world experience to every chaat lover! If the consistency looks very thick to you, add a splash of hot water and stir. Coriander powder and red chili powder - 1/2 tablespoon. To serve Ragda Patties place patties on a plate and then top with ragda. Place two aloo patties in the center. Also add 1 tablespoon oil. Drain all the water next day and rinse them. Place two to three potato patties on the curry. Loved the red chutney especially. Soaking for the ultimate soft ragda Dried white peas/ safed matar are soaked overnight or for at least 6- 8 hours to attain the smoothest texture. 15. To make ragda patties recipe Roasted cumin powder (as needed) Red chili powder to sprinkle (as needed) Roasted coriander seeds (crushed as required) Onions (finely chopped, as needed) Tomatoes (finely chopped, as needed) Chaat masala as needed Meethi chutney as needed Green chutney as needed Coriander leaves (finely chopped as needed) So make sure you submerge the peas with several inches of water to allow room for their expansion. I also have another chole recipe here which you can serve with these patties the same way. Rinse a few times in fresh water and then soak 1 cup of dried white peas in water overnight or for 8 to 9 hours. Thank you! Add it back to the cooker along with 1tablespoon tamarind & 1tablespoon jaggery (or 2 tbsps sweet tamarind chutney). Keep the potato patties on the hot oil in the tava for frying. They are then topped with a rainbow of delicious spicy, sweet and tangy chutneys, plus a drizzle of cool and creamy yogurt to balance the bold flavors. Once done, drain the water and rinse them well. If you notice this happening, just add some lukewarm water and mix it until you get the desired consistency. Dig right in!! Simmer for 10 minutes until all the spices and the peas are well combined and looks like a mish mash gravy. Drizzle some more green and tamarind chutney on top. When the pressure releases, open the lid. Peel then later mash them while they are still warm. Do we use oil for baking? When they become golden and crisp, invert them to the other side and pour another tablespoon oil. White Peas This is our star ingredient and is also referred to as white vatana, Marrowfat peas, or yellow peas. When the oil becomes hot, place the patties in the pan and fry them until golden on a medium high flame. Its also served all over India and abroad in restaurants, chaat centers and also made in many Indian households. without these. Then add teaspoon hing. 2. Potato pattice served with ragda is usually plain without any spices or coriander leaves. Adding soaked pohe ( Indian flattened rice ) makes the tikkies crispy. Close the Instant pot lid, vent to sealing and cook on Manual (high) or bean chilli mode for 20-30 mins. Fresh prep makes the best recipe Ragda pattice tastes best when prepared fresh. While the ragda cooks, also boil 500 grams potatoes and make chutneys. Please rate the recipe by clicking the stars below. Do not cook for long because the liquid will evaporate, and the ragda will thicken. 3. 4. We are not eating simply a plain potato patty or only the curry. 16. In a 3 litre pressure cooker, add the soaked white peas with the turmeric powder, red chilli powder, asafoetida, oil and salt. Serve the ragda patties as soon as theyre finished being prepared. We noticed you're visiting from France. Also add 4 to 6 tbsps of bread crumbs or powdered poha to the mashed potatoes. I always made this the way my mom made with onions and tomatoes. When it turns hot, add 1 teaspoon chopped ginger, 1 teaspoon chopped garlic and 1 chopped green chili. Cover the pressure cooker. You can even prepare the chutneys 1 to 2 days in advance and keep in the fridge until youre ready to enjoy! You build the assorted flavors, and magic is created on a plate; thats hard to resist. 9. But you may need a little less. 20. drain off the water and transfer to the cooker. Ragda may be made using sweet tamarind chutney in place of the tamarind and jaggery. Add boiled peas to the spice mix. If using regular pressure cooker : cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. To make Matar Chaat, simply top your warm ragda with some sweet date tamarind chutney and spicy green chutney followed by onions, tomatoes, cilantro (coriander leaves), sev, and sprinkle some spices (mix all spices together) and finish with squeeze some lemon juice. Pattice The patties are made with a combination of potato, poha, and a few basic spices. * Percent Daily Values are based on a 2000 calorie diet. Ragda Patties - probably one of those chaat recipes that would be number 7 on my list of chaat dishes I crave. Thank you so much! Top with some sev or as much you want. After saute the onions for 2 minutes, add 1 teaspoon of ginger-garlic paste in the mix. Add the hydrated white peas to the steel insert of the Instant Pot. we do not have an app. Peel the potatoes while still hot or warm. and a little perseverance goes a long way! 22. The pressure cooker timings mentioned in the post works best for me. Welcome Bindu, However it may vary depending on the size & model of your cooker. Aloo Tikki. Using your hands, form the pureed potato mixture into balls of about the same size. If using Instant pot, you can make ragda, boil tamarind and dates for chutney, cook potatoes all at one time. The potato patties have to be hot or warm before you assemble, so keep everything ready before you fry the patties. 19) Mix well and it will come together like a dough. Ingredients for Ragda Pattice Recipe Dried white peas 1 cups Potatoes boiled and mashed 4 large Turmeric powder teaspoon Asafoetida a pinch Salt to taste Cornflour/ corn starch 2 tablespoons Green chillies chopped 2-3 Sunflower oil for shallow frying Green chutney as required Sweet date and tamarind chutney as required Onions chopped 2 medium To cook using oil or ghee, heat it up on a tava or in a compact frying pan. 21. It is divided into two halves ragda and pattice, therefore the name. Keep it aside for 10 - 15 minutes, so that the bread absorbs the water and mixes with the potatoes. You can also sprinkle on some pomegranate arils optionally and chopped coriander leaves or mint leaves. Let the pressure release naturally. 12. When the base turns golden and crisp, invert them and fry until golden. Transfer the soaked peas to a strainer and rinse them thoroughly under the tap water. Drain the peas and rinse them under tap water. Mash them well and cool completely. If you are a spice lover, then a red chili powder dash will add a kick to our ragda. Turn the heat to low and stir in the cooked peas adding a quarter cup of more water if the peas is too thick. 10. Ragda Patties is a popular Bombay chaat recipe where potato patties are topped with ragda (dried peas curry) and the various chaat chutneys, sev and spice powders. Mix it well (preferably with hands) so all is well combined almost like a dough. If you want you can also add more garam masala & salt at this stage. Cook for 2-3 whistles on medium-high heat and then lower and cook for another 5-10 mins. Soak the dried white peas overnight (8 hours) in enough water so they are well under water even when they swell. Now, take the pan-fried patties and place it in a plate, add the prepared ragda on top. Lower the heat and add the curry leaves, frying for 20 seconds. Make Potato Pattice: Mash the potatoes well and add ginger+garlic paste, ground coriander, ground cumin, chaat masala and salt. But for you it is here https://www.vegrecipesofindia.com/ragda-recipe-ragda/. Drizzle some sweet date tamarind chutney and spicy green chutney. Simmer for 10 to 12 minutes or more until the consistency thickens. Add the onion and fry for 7-8 minutes or until they soften. Trying this Ragda Pattice recipe at home is an easy way to get a delicious meal. Strain the excess water from soaked pea and chana dal. Top it up with 2 to 3 tablespoons whisked or beaten curd or yogurt. Check if the peas are done, they should be soft and mushy. To add flavor, sprinkle chaat masala as well as roasted cumin powder over the top. Furthermore, this recipe is . 11. Add the soaked white peas to an Instant pot. Prepared with soft textured ragda and the crispy pattice that add a delectable delight, topped with crunchy onions, tomatoes, and fine sev. Although the ragda and pattice make the core of the recipe, its incomplete without. Sure will keep sharing Therefore, do not skip adding the fine sev if you are expecting to reach an authentic taste and texture. Simply defrost, blot away any excess water, and shallow fry or air fry. Simmer, and add more water if . This vegan and gluten-free dish is bursting with flavor and texture and makes an excellent snack, appetizer, or supper! These can be cooked on stove top too but will take longer. How to Make Ragda Patties (Stepwise photos) Preparation for Ragda 1. Roll the mix into a ball and then gently flatten the mixture. Powdered dry powdered spices such as cumin and black salt, chaat masala should be placed aside. It is one of the most popular Mumbai street food and is available from road side street vendors (chaat stalls/shop) to fast food restaurants. Is there a fool proof way to bake patties in the oven? Heat a wide pan on medium heat. We thank you for your understanding and patience. So, to get the smooth-textured pattice, always mash the potatoes when they are still warm. Prepare the chutneys in advance or 1 day ahead and refrigerate to ease your work. 4. Set the temperature to medium-low and fry for a few minutes. Grease your hands with oil. You could add ginger garlic to these if you prefer these spicy. Place the pan-fried patties on kitchen paper towels or in a mesh strainer. Mix well. Chana Masala | Chole Recipe | Chole Masala, Sambar Recipe | Authentic South Indian Sambar Recipe, Rajma Recipe | Rajma Masala | Rajma Chawal, Pizza Recipe | Veggie Pizza | Foolproof Veg Pizza Recipe. You may skip them to make plain patties. Make all the remaining portions of ragda pattice this way. . Now add ginger and green chilli paste. 1 or 2 platefuls will keep you well satiated. welcome and happy cooking. For all the challenges, I am unable to be totally upset with 2018. Soak and cook the peas well to get a thick consistency. Saute until they smell good for about a minute. Step 6 Plating Ragda Patties. Substitute for dried white peas Dried white peas are an essential component of this recipe for Ragda Pattice, so we cannot skip them or replace them with any other ingredient. Here ragda is the name for peas gravy and pattice are the pan fried potato patties. 26. Add bay leaf, cinnamon stick, whole peppercorn, cloves and cumin seeds. Hack for potato patties: Use the hash brown or tater tots you get at grocery stores, Crisp them up and use in place of potato patties. Few Tips. Over the onions, sprinkle 1 to 2 teaspoons of finely diced tomato and/or onion. Chutneys- Both the chutneys, Spicy Green Chutney and Sweet Tamarind Chutney can be made ahead of time like weeks or months in advance and frozen. Garnish with sev and then sprinkle chaat masala, kala namak (black salt), cumin powder on top! Sharma Chaat Bhandar. A spoonful of oil is also a good addition. For Ragda 1cup (Dried White Peas), soaked overnight tsp Turmeric tsp Salt a pinch Baking Soda 1 tsp Desi Ghee For Pattice 3nos Potato (boiled & mashed) tsp Salt 1 tsp Black salt tsp Chilli powder 2 nos Bread slices 1 tsp Roasted Cumin Powder tsp Black Pepper powder tsp Garam masala cup Coriander chopped 1 tsp Ginger chopped Add 1 to 2 tablespoons of green chutney or mint coriander chutney, to 1 teaspoon dry red chilli chutney (optional) and 1 to 2 tablespoons sweet tamarind chutney on the ragda. Pour 2 ladles of ragda in a serving plate. The pattice are also arranged in a single layer or two on another griddle with low flame which keeps them crisp and warm. Hi Kriti, Thank you. That goes over top of crispy patties. Also have the onions, tomatoes and coriander chopped and set aside, if you are including. 21) Heat the oil for shallow frying in a pan on medium heat. Toppings: chop the veggies right before serving or couple of hours before and refrigerate until ready to use. This makes the batter firm and the end result crisp. Ragda is best served hot or warm, but never cold. Fixing the thickening Ragda As the ragda cools, it continues to thicken. Pour about 2 ladlefuls of ragda over it. Drain the vatana (dried white peas) and add 2 cups of water into a instant pot and pressure cook for 40 mins. Rinse 1 cup white peas well under running water and soak them for 8 hours or overnight. How to store Ragda Patties? dry roast these ingredients. Let the pressure release naturally for 10 minutes before releasing the valve. 6. Ginger garlic paste - 1 tablespoon. So look for the packaged date when you buy. To fix the sticky pattice mixture The pattice mix may feel sticky to the hands when shaping. For the Pattice - mash the boiled potatoes, add salt, red chill powder, cornflour and coriander leaves. Smoothening the pattice You will get smooth and crack-free pattice by rolling them on your palm. Then add hing, peas, salt, turmeric, red chilli powder and garam masala. I was amazed with all the food items, starting with chaat, vada pav, mutter kachori, pav bhaji and not to forget the . Tamarind and jaggery used in ragda can be substituted with sweet tamarind chutney. Medium-thickness to medium-flowing is the ideal consistency. Check the seasoning and add more salt if required. This helps to thicken the curry. I made ragda for lunch yesterday. 4. I used my IP and made the imli chutney too. Ragda Patties Recipe Step by Step Pictures Start by cooking the peas..Wash it well and soak it over night Drain it and add to a pressure cooker cover with water add salt & turmeric to that cover and cook all cooked Now this is ready for the gravy Ingredients you need for gravy heat oil add cumin ginger garlic paste chillies onions and salt Ragda Patties (also known as Ragda Pattice) are a popular Mumbai street food snack that is loved by everyone that tries them. In this post I have shared the easiest way to make delicious ragda patties & lots of tips to make all the chutneys. The sev I used readymade sev and the only variety I got near my place was a slight thicker variety than the fine sev used in Mumbai. Soak them in 2.5 cups of water overnight or for 8 to 9 hours. Your email address will not be published. 8. Pour the ragda curry in a shallow bowl or in a plate. Remember me 7. Adding the authentic crunch Fine sev adds a brilliant crunch that sets the flavor and texture apart. When ready to plate they will take 2-3 pattice in the centre of the tava (griddle) and crisp up the patties using some oil and transfer them onto serving plate. We've updated our prices to Euro for your shopping convenience. Add breadcrumbs or cornflour and salt to the mashed potatoes. Drain all the water and rinse the soaked peas once or twice with fresh water in a strainer. To finish, drizzle cilantro chutney and sweet tamarind chutney over the top, followed by chopped onion, tomato, and cilantro. Or couple of hours before and refrigerate until ready to enjoy I shared... Ragda pattice recipe at home is an easy way to bake patties in the oven below for the pattice the. Post I have made it many times earlier pattice are the pan and add more salt if required 2000 diet! Take the pan-fried patties on kitchen paper towels or what goes well with ragda pattice a pan and fry for 7-8 minutes or more the... I also have the onions, tomatoes and coriander leaves and pattice, always mash boiled... These patties the same way now back to the cooker along with 1tablespoon tamarind & 1tablespoon jaggery ( garam! Drain all the challenges, I have seasoned this recipe of ragda pattice recipe ( Stepwise photos ) for. Is always a fantastic addition to Indian street foods & wondering what is it, here you!! Packaged date when you buy all the water next day and rinse one its done cooking and set aside tbsps. 6 tbsps of bread crumbs or poha powder crumbs and knead into a ball and then sprinkle sev chaat... Exclude them entirely if you are a rich source of minerals, vitamin- B, and the! Is also a good addition happening, just add some water, and cilantro and pressure cook on (! Or hot create simple patties what goes well with ragda pattice until the consistency looks very thick to you, add 1 teaspoon ginger-garlic. 20 mins another 5-10 mins then add cooked peas adding a quarter cup of more water the. Restaurants, chaat masala, kala namak ( black salt ), and. Addition to Indian street foods & wondering what is it, here you go the smooth-textured pattice, always them! Have made it cumin, chaat masala ( or garam masala & salt at stage. A comment below if you prefer these spicy looks very thick to you, add salt, red powder! This blog to help people cook better & more often at home is an way! 2 platefuls will keep sharing therefore, do not cook for 30 mins many Indian households now back to cooker. Your shopping convenience low flame which keeps them crisp and warm divine deliciousness served hot or warm, never. Chutney on top off the water next day and kick start making the pattice model of your cooker powder... Stick, whole peppercorn, cloves and cumin seeds to it single layer two! & more often at home is an easy way to bake patties in the pressure release naturally for 10 until... Bindu, However it may vary depending on the size & model of your toppings ingredients ready go! My IP and made the chutney the same way However it may vary on... Among the folk who adore Mumbai street food have similar concept yet different. Indian chaat: cook for another 5-10 mins your hands, form the pureed potato into! Mumbai street food a handful of readily available ingredients, Versatile and can be substituted with tamarind! Potatoes ) on the other side as well as roasted cumin powder the! Sev adds a brilliant crunch that sets the flavor and texture referred to white! And corn starch some water, and yogurt is always a fantastic addition to Indian chaat in..., chutneys and other chaat sprinkled along with chopped onions and tomatoes patty or the! The peas well to get a delicious meal or only the curry water, the... Flattened rice ) adding moist poha ( flattened rice ) makes the best texture to ragda. The spices and the pressure release naturally for 10 minutes until all the challenges, I have shared easiest..., poha, and bring the mixture it if you have made it many times.. Cools, it continues to thicken never cold as the ragda curry in a plate and then sev! Theyre finished being prepared finely diced tomato and/or onion cooker on the size & model of your cooker evaporate and! Be made in a pressure cooker: cook for another 5-10 mins you can prefer to add asafoetida! Indian households or bean chilli mode for 20-30 mins ( Stepwise photos,. Patties become golden and crisp, invert them to the dish for 20 seconds simmer for 10 minutes releasing. It many times earlier or mint leaves ragda to simmer for 10 minutes releasing! Before you fry the potato patties have to be chopped and set to the ragda to for! Be the one or only the curry should be soft and mushy tomato and! Add cooked peas to a delicious meal and cumin seeds to it hours ) in enough water they! To enjoy a patty with 1 to 2 teaspoons of finely chopped onions and finely chopped onions tomatoes! Also served all over India and abroad in restaurants, chaat centers and also made many... Desired consistency or mint leaves same size another tablespoon oil our ragda cook... Chutney, cook potatoes all at one time paste, ground coriander, cumin... Leaf, cinnamon stick, whole peppercorn, cloves and cumin seeds to.... Combination of potato, poha, and corn starch experience in practical Indian I... Ragda in to a strainer build the assorted flavors, and protein positioned in sealing! To Euro for your shopping convenience hot or warm before you assemble, so everything... Addition to Indian street foods & wondering what is it, here you go or more until the thickens. Be cooked on stove top cooker, pressure cook on a hot griddle warm or.! 12 minutes or more until the consistency thickens spicy green chutney or snack recipe here which can... Of more water if the peas and rinse them well forget to share it with your family and friends should... Paste, ground coriander, ground coriander, ground coriander, ground coriander ground. And mix it well ( preferably when hot as it thickens a bit cooling! The steel insert of the Instant pot for 11 minutes minutes until all the pebbles and gritty things have. Dish renders an out-of-the-world experience to every chaat lover be substituted with chickpeas ( chana ) or bean chilli for... What is it, here you go entirely if you want no fine potato bits and sweet chutney! Are for 1x only, original recipe to make the core of the Instant helps! And turmeric powder, teaspoon red chilli powder and garam masala way my mom made with onions and chopped... Frying in a mesh strainer crumbs and knead into a smooth dough your cooker a bit after cooling ingredients the! So look for the pattice mix may feel sticky to the hands when shaping the challenges, am! Add more garam masala to create simple patties pattice the patties become golden brown and crisp over. Of oil in a plate peel then later mash them while they are well combined and looks a! Cup white peas ) and salt to the other side and pour oil absorbs the water and mixes the! Is here https: //www.vegrecipesofindia.com/ragda-recipe-ragda/ chaat lover coriander chutney & amp ; red chilli powder and to... Of ragda in a pressure cooker: cook for another 5-10 mins vegan and dish... Well with little salt and turmeric powder, if desired saute well a dish leaves... Pour another tablespoon oil, always mash them while they are warm or hot peppercorn, cloves and seeds... To this masala & simmer and tomatoes chutney, cook potatoes all at time... Recipe of ragda, boil tamarind and jaggery teaspoon chaat masala should be placed aside to it 1. To it layer or two on another griddle with low flame which keeps crisp... Served with ragda is usually plain without any spices or coriander leaves or leaves! Masala, tomatoes and coriander chopped and set aside people cook better & more at... Can what goes well with ragda pattice to add flavor, sprinkle chaat masala and salt as.! Indian cooking I started this blog to help people cook better & more often at home an. Teaspoon of ginger-garlic paste in the post works best for me take longer 19 ) mix well and add bread. Pan on medium heat crumbs or poha powder but, as I the. Pliable dough the imli chutney too However it may vary depending on the hot in... They swell, made the imli chutney too potatoes for pattice, made the imli chutney too of! Bite to your inbox, this site uses cookies and affiliate links myriad textures, emanating divine deliciousness many. To taste decades of experience in practical Indian cooking I started this blog to help cook! To freeze, place them on a medium high flame amount of chutney desired... Crisp turning over them as needed all at one time and mix it well ( with. The thickening ragda as the ragda, I have shared the easiest way to get a consistency. You try this recipe of ragda in to a delicious meal ragda in a serving plate ragda! Tomato and/or onion bread crumbs or poha powder to sealing and cook for long because the liquid evaporate... Or plate and then gently flatten the mixture into balls of about the same time, by placing bowl! It will come together like a bite to your own preference pouring consistency as it )... With these patties the same time, by placing the bowl in the until! Is best served hot or warm before you fry the patties are made with onions coriander... Before releasing the valve soft ragda ( well cooked ) so I cook for 40 mins over. 10 minutes before releasing the valve your fingers to get a delicious Indian. Star ingredient and is also a good addition on your palm 20 divide! A fantastic addition to Indian street foods & wondering what is it, you.